67.220.10 香料和调料 标准查询与下载
共找到 946 条与 香料和调料 相关的标准，共 64 页
This International Standard specifies requirements for processed or semi-processed dried oregano1) leaves of Origanum genus, species and sub-species, excluding Origanum majorana, in the whole or ground (powdered) form. WARNING — There is a product marketed under the name "Origano, Mexican type" which does not come from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the Origanum species which is specified in this International Standard. Recommendations relating to storage and transport conditions are given in annex A, for information.
Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2015-09-03
- 实施
Geographical indication product Kaili red sour soup
- ICS
- 67.220.10
- CCS
- X 66
- 发布
- 2015-03-15
- 实施
- 2015-09-15
Spices and condiments. Determination of acid-insoluble ash
- ICS
- 67.220.10
- CCS
- X44
- 发布
- 2015
- 实施
- 2017-01-01
Black and blond caraway, whole. Specification
- ICS
- 67.220.10
- CCS
- X26
- 发布
- 2015
- 实施
- 2017-01-01
Spices and condiments. Preparation of a ground sample for analysis
- ICS
- 67.220.10
- CCS
- X44
- 发布
- 2015
- 实施
- 2017-01-01
Dried spices, herbs and vegetable seasonings. Guidance for irradiation to control pathogens and other microorganisms
- ICS
- 67.220.10
- CCS
- Y41
- 发布
- 2015
- 实施
- 2017-01-01
Spices and condiments. Determination of total ash
- ICS
- 67.220.10
- CCS
- X44
- 发布
- 2015
- 实施
- 2017-01-01
This part of ISO 7543 specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide. NOTE 1 A spectrometry method is given in ISO 7543-1.1)
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies requirements for the dried fruits of the star anise tree (Illicium verum Hook. f.). Recommendations relating to the conditions of storage and transport are given in annex B.
Star anise (Illicium verum Hook. f.) -- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies the requirements for dried rosemary (Rosmarinus officinalis L.) leaves in cut form.
Dried rosemary (Rosmarinus officinalis L.) -- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard describes a method for the determination of gingerols [6]-G, [8]-G and [10]-G and the corresponding shogaols [6]-S, [8]-S and [10]-S in dried ginger or in oleoresins of ginger, by high-performance liquid chromatography (HPLC) in the reverse phase. NOTE - Chemical structures of gingerols and shogaols are shown in annex A.
Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies the requirements for peppercorns (Piper nigrum L.) in brine.
Peppercorns (Piper nigrum L.) in brine -- Specification and test methods
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies the requirements for dried sweet basil (Ocimum basilicum L.) in the form of cut (rubbed) leaves.
Dried sweet basil (Ocimum basilicum L.) -- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This part of ISO 7543 specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies (usually Capiscum frutescens L.) and their oleoresins. This method of analysis requires discoloration by carbon black. In certain cases, this discoloration cannot be achieved under the experimental conditions described. Then it is necessary to use the method of determination of capsaicinoids by high-performance liquid chromatography as described in ISO 7543-21).
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies the requirements for dried sage (Salvia officinalis L.) in the form of whole or cut leaves.
Dried sage (Salvia officinalis L.) -- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2014-12-25
- 实施
